What I Ate This Week | Finally! A Good Pad Thai Recipe + Blog Wonkiness Update

If you’ve been having trouble commenting lately or you’ve been noticing my posts disappearing and reappearing, it’s because I switched hosts this week. The transfer was a long, drawn-out process with many freak-outs on my part, both major and minor. (My posts are being deleted! All of my comments are gone! Where’s the picture I just uploaded?) Big thanks to Sarah at One Starry Night for helping me move my blog over and her patience in dealing with the issues I was having with my hosting (and my freak-outs). I think by now the DNS stuff has finally settled and you should all be able to view my posts and comment without issue. Knock on wood!

Here’s what I ate this week:

Pad Thai with Scrambled Tofu Tempeh // It’s so hard to find a good Pad Thai recipe, but this is the best I’ve made so far. It’s not exactly like the Pad Thai you get at restaurants, but it’s pretty close. I had tempeh on hand, so I used that instead of tofu and because I couldn’t find tamarind paste, I subbed in pomegranate molasses. Delicious!

Fresh Corn, Poblano, and Cheddar Pizza // This is one of our favorite recipes. It’s the perfect way to welcome summer. Oh, hello summer! Aren’t you all warm and sunny and full of fresh corn?

Cascal // Mini review! Last week, Cascal sent some samples of their fermented sodas for me to try. (Disclosure: I received samples, no payments or anything like that, and I wasn’t obligated to post about them here.) When I saw “fermented soda,” I immediately thought this would be like carbonated kombucha, but it’s more like a cross between wine and soda. There’s no sugar added, so they’re just sweet enough–perfect. My favorite variety was Fresh Tropical, which combines the flavors of Mango, Jasmine, & Kaffir Lime–it paired well with the Pad Thai I made this week.

Quinoa, Corn & Zucchini Medley + Curried Green Beans // The quinoa dish is a great dinner for hot days–I love cold salads like this. And the green beans were simply sauteed in a little bit of oil and curry powder. Super easy!

Broiled Polenta with Mushrooms and Cheese // My husband made these while I was in the midst of one of those aforementioned major freak-outs related to my blog. So maybe it doesn’t look as pretty as Julie’s, but it still tasted delicious! We added a bit of truffle oil too.

You’d think tamarind paste would be easier to find! I guess I’ll have to put that on my list the next time I head out to the Asian market. But the pomegranate molasses worked fine–we loved it! Thanks for sharing the recipe.

Switching hosts is a major pain! I had to do that once and YIKES! On the bright side, I bet that absolutely delightful looking corn cheddar pizza cheered you right up I’ll certainly be trying that combo – what a wonderful summer tradition.

Yeah, it was pretty awful and I didn’t even do the work! I’m hearing that my blog is still down for some people today, but I’m trying not to stress about it. Let me know if you make the corn pizza–it’s so good!

I’m actually salivating here! I love pad thai like nobody’s business, and I always order it. If I get adventurous and order something else, I regret it. And the corn and poblano pizza! Pinned. Yum. I’ve been considering a pizza stone for the grill this summer, so we can keep having pizza without making the house sweltering.

I have never had polenta but it looks so delicious! I’m going to have to try that one. And it’s never occurred to me to try quinoa in a salad before either. I’ve just perfected my cooking technique (I’m impatient) and it might be time to branch out!

I love cold quinoa salads–you should try it! Sometimes they have them at the salad bar in Whole Foods too. You just cook the quinoa as usual, toss it with the dressing and whatever else you’re using, and then refrigerate it.

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Oh, hello! Welcome to Oh My Veggies, a vegetarian food blog with a focus on easy recipes made with fresh, seasonal ingredients. We're all about unfussy, delicious meals that anyone can make. When your food tastes good, you focus on what's on your plate, not what's missing from it! [Learn More]